Zucchini, Corn and Chorizo Tacos
Minutes Prep Time: 40
Minutes Total Time: 40
Servings: 4
Difficulty: easy
Minutes Prep Time: 40
Minutes Total Time: 40
Servings: 4
Difficulty: easy
3 small zucchini, cut in half lengthwise, sliced (3 zucchini = about 1 pound)
2 tablespoons canola oil
1 teaspoon ground cumin
1/4 teaspoon salt
4 ounces fresh pork chorizo (Mexican-style)
1 cup fresh corn kernels
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
8 white corn tortillas (6 inch), warmed
1/3 cup crumbled Cotija or feta cheese
3 tablespoons chopped fresh cilantro
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 171 mg | 17% |
Carbohydrate | 35 g | 12% |
Cholesterol | 21 mg | 7% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 11% |
Calories | 336 kcal | 17% |
Sodium | 742 mg | 31% |
Protein | 11 g | 23% |
Saturated Fat | 5 g | 24% |
Sugars | 5 g | 0 |
Vitamin C | 16 mg | 27% |
Toss zucchini with oil, cumin and salt in large bowl. Heat 12-inch skillet over medium-high heat. Add half of the zucchini; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm. Repeat with remaining zucchini.
Meanwhile, heat another large skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain. Set aside and keep warm. Add corn to same skillet; cook 5 to 7 minutes or until corn starts to brown. Stir in drained tomatoes; cook 3 minutes more until hot.
Divide zucchini and corn mixture evenly between tortillas; top each with chorizo, cheese and cilantro. Serve immediately.
If fresh corn is unavailable, substitute thawed frozen corn kernels.
Zucchini, Corn and Chorizo Tacos